Put remaining 1/2 cup panko on a plate. Form a crab cake using about 1 1/2 tbsp crab mixture, then gently roll it in panko and place on prepared baking sheet. Repeat with remaining crab mixture. Mist tops of crab cakes with cooking spray to coat lightly.

Bake crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side.

Make Spicy Cream: In a small bowl, stir yogurt with remaining 2 tbsp mayonnaise and chili-garlic sauce.

To serve, top each crab cake with about 1/2 tsp spicy cream and additional cilantro or herbs of your choice.